Citrus Yogurt Cake

DSC_0800 (2)I have made this lovely cake multiple times, having stumbled upon it in my search for recipes that used yogurt. Either I had a surplus, or it was too thin, or too sour, or I had strained a large amount into Greek yogurt, I had wanted to use a good bit of yogurt. Since then, I have made it regardless of the state of my yogurt. It is the perfect “tea” cake, the sort I imagine being served with tiny, elegant sandwiches and perfectly brewed tea. Since I don’t “do” tea, neither does anyone else I know for that matter, we think it’s a wonderful dessert. The cake slices beautifully, has a soft, fine texture and is kept moist with a sweet but citrusy-tart glaze. It’s one of those recipes that can be made with all whole grain flour and can still keep its tender integrity. I love that when you use grapefruit, lemons, oranges, or even limes, the citrus flavor is resounding because of the baked-in zest and the fresh juice in the glaze.

Adapted from Ina Garten


1 1/2 cups pre-sifted whole wheat pastry flour

2 tsp. baking powder

1/2 tsp. flaky salt

1 cup plain full-fat yogurt

1 1/3 cups unrefined sugar, divided

3 eggs

2 tsp. lemon zest (about 2 lemons)

1/2 cup melted unsalted butter

1/3 cup fresh lemon juice


1/4 cup powdered sugar (you can make your own in a blender by blending 1 cup granulated sugar with 1 tbsp. cornstarch)

2 tbsp. fresh lemon juice

Preheat oven to 350º


1.Grease a loaf pan and line with parchment paper. Sift together flour, baking powder, and salt.
DSC_0539 (2)

DSC_0540 (2)

DSC_0541 (2)



2. Melt butter and set aside. In another bowl whisk together 1 cup sugar, yogurt, eggs, lemon zest, and vanilla.
DSC_0538 (2)



DSC_0562 (2)

DSC_0575 (2)

DSC_0586 (2)

DSC_0598 (2)<
3. Slowly mix dry ingredients with the wet. Fold in the melted butter until fully incorporated.
DSC_0603 (2)

DSC_0607 (2)


DSC_0620 (2)

DSC_0625 (3)
4. Pour the batter into the prepared pan and bake for about 50 minutes or until a tester comes out clean. Allow to cool in the pan for several minutes before lifting out.DSC_0629


5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan until the sugar dissolves and the syrup turns clear.DSC_0632

DSC_0634 (2)


DSC_0640 (2)

DSC_0641 (2)

6. Pour the lemon/sugar sauce over the warm cake and cool.DSC_0647 (2)

DSC_0656 (4)

DSC_0659 (3)


1. Mix together the powdered sugar and 2 tbsp lemon juice and drizzle over the cake.
(I didn’t manage a picture of this step, because, this time around, I completely skipped it…but it is an tasty option!)


This entry was published on January 18, 2013 at 9:02 pm. It’s filed under All Season, Desserts, Winter and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Citrus Yogurt Cake

  1. I think I may try this with Kiefir instead of yogurt… think that’ll work?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: